Roast beef and steak: Korean barbecue is best for China people. There are many kinds of barbecues in Korea, and the most delicious is steak (the ribs of cows fed with milk are marinated with spices and cooked on an iron plate). )。 In addition, roast beef (sliced beef marinated with seasoning and baked) is also very popular. After the meat is cooked, dip it in Korean Chili sauce or bean paste, and then wrap it with lettuce and millet leaves (you can wrap some garlic cloves), just like eating Beijing Quanjude roast duck. Usually served with 3-5 kinds of pickles or side dishes.
Cold noodles: Korean cold noodles, like Korean food, contain little oil, which is quite different from Sichuan cold noodles in China. There are two forms of cold noodles: one is "water cold noodles" with soup, which is very refreshing. The second is "mixed cold noodles", without soup and Chili sauce as seasoning. According to the region, there are cold noodles with Pyongyang flavor, and buckwheat is the main material of "noodles"; Xianxing cold noodles, starch with potatoes as the main component. The ingredients added to the cold noodles are mostly meat and vegetables, or boiled eggs, and there are also restaurants where sashimi is placed. The length of cold noodles is amazing. Please don't be afraid when the waitress comes with scissors. You don't need scissors to cut them short. I'm afraid it will taste terrible. In addition, there is another variant of cold noodles-"warm noodles". As the name implies, soup is warm.
Bibimbap: Korean bibimbap is another feature of Korean cuisine, among which "bibimbap" is a unique recipe in Korea. "Stone bowl bibimbap" is to put vegetables such as bean sprouts, meat, eggs (raw eggs) and various seasonings on white rice, then put them in a hot stone bowl, add korean chili sauce and eat them after stirring. Not only delicious, but also unique in form. Because the stone bowl is very hot, there will be a crust at the bottom of the bowl. Don't throw it away, because the rice crust tastes better when mixed with many ingredients.
Ginseng chicken soup: it's soup, but it's actually rice. It is made by stewing glutinous rice, jujube, garlic and ginseng in broilers for a long time. Add pepper and salt when eating according to personal preference. Rich in nutrition, it can be called a tonic. Suitable for China people's taste, because it contains ginseng, which is not suitable for regular consumption.
Beef soup (snow thick soup): a soup made by adding sliced meat and chopped green onion to beef bone soup. Due to different materials, it can be divided into beef ribs soup, beef thick soup, seafood spicy soup and so on.
Chang Jie Tang: It can also be called Jiejiu Tang. This soup is made by stewing beef bones and internal organs and adding bovine blood. It is light and refreshing.
Pot soup hot pot: sauce soup: soup stewed with Korean hot sauce, bean paste and vegetables. Pork and pickles are called "pickle soup", fish offal is called "assorted hot pot", and the most famous one is "beef sausage hot pot" stewed with beef offal and vegetables. Of course, there are "octopus hot pot" cooked with octopus and so on.
Kimchi: One of the most famous dishes in Korean cuisine, besides the well-known cabbage kimchi, there are also kimchi pickled with radish, cucumber and other vegetables, and there are more than 100 kinds of kimchi due to different regions. Among them, wrapped kimchi is the best in kimchi. In addition to cabbage, there are chestnuts, pears, dates, squid, octopus, abalone, shrimp, pine nuts and other materials. Of course, pickles should also be seasoned with onions, ginger, garlic, water celery, shrimp sauce and so on.
Pastry: mung bean cake made of mung bean and rice flour, scallion cake made of seafood and onion, and potato cake made of mashed potatoes. When eating, be sure to touch the seasoning used for synthetic bud oil and soy sauce.
Liquor: shochu: the general alcohol content is 25 degrees.
Turbid wine (rice wine): brewed with rice or glutinous rice, which Koreans call "Korean beer". Korean pronunciation: Mazari. Similar to Sichuan mash, very refreshing.
Cold salad: it is made by cutting vegetables directly or blanching them with boiling water and adding seasonings. There are also raw fish, fish and shrimp sauce and other dishes. Raw fish is made by slicing raw meat, raw fish and so on. Add seasoning, shredded radish, pears, etc. , and pour with vinegar sauce or hot sauce. The special barbecue with flame, lit with rum after serving, and watching the flame dance on the meat, has both atmosphere and appetite. Beef ribs marinated with Korean beef sauce, fish sauce, black pepper and garlic. It's fried just right and the meat is rich. Dip in roast beef sauce, hot and sour barbecue sauce, sweet and spicy barbecue sauce, and silver cod is very fat and the surface is burnt, but the fish is tender and juicy.
The spicy pot of Korean bibimbap and kimchi is divided into five levels: micro, small, medium, large and strong. The spicy degree is bright and red in the sauce made by the master with dried Chili and korean chili sauce, which really warms the stomach and looks good. Of course, it is very important to pickle kimchi at home, but the most important thing is that the bottom of the seafood pot boiled with shrimp heads is soaked with tripe, tripe, zucchini, Flammulina velutipes and other materials, while maintaining their respective tastes. After eating the oolong noodles, beef slices and Chinese cabbage in the pot, you can eat them while scalding them to continue the fun of playing with the pot.
Cold noodles, cold noodle soup made of beef, spices and apple vinegar is sweet and slightly sour. Cool and tough Korean soba noodles with Sydney slices, Niuyue exhibition, shredded cucumber, pickles and eggs are cool and refreshing, which is the best match for Korean barbecue.